Chocolate Chip Cheesecake Recipe

How to Make Chocolate Chip Cheesecake

1. **Crust:**
2. Crush 1 ½ packages (18.5 oz) Oreo cookies into fine crumbs.
3. Melt 6 tablespoons (3 oz) unsalted butter.
4. Combine crushed Oreos and melted butter in a bowl; mix until evenly moistened.
5. Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
6. Refrigerate for at least 15 minutes.
7. **Filling:**
8. In a large bowl, beat 3 (8 ounce) packages of cream cheese until completely smooth and creamy.
9. Gradually add 1 ½ cups granulated sugar and ⅓ cup cornstarch, mixing until well combined. Be careful not to overmix.
10. Add 4 large eggs one at a time, mixing until just incorporated after each addition.
11. Gently stir in 1 cup heavy cream, 1 teaspoon vanilla extract, and 1 cup semi-sweet chocolate chips.
12. Pour filling into the prepared crust.
13. Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
14. Bake in a preheated 325°F (160°C) oven for 60-75 minutes, or until the edges are set but the center is still slightly jiggly. Check frequently after 45 minutes.
15. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 10-15 minutes.
16. Remove from oven and let cool completely at room temperature. Run a thin spatula around the edges of the pan to release the cheesecake before refrigerating.
17. **Topping:**
18. Once the cheesecake is completely cool, melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
19. Stir in 2 tablespoons unsalted butter until melted and incorporated.
20. Add 2 cups powdered sugar and 2 tablespoons heavy cream. Mix until smooth (it will start lumpy but will come together).
21. Spread topping evenly over the cooled cheesecake.
22. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.